morphsci

They would be damn small but I bet they would be pretty tasty.

The Griottine cherries are Morello cherries in a kirsch based liqueur. They are tarter than the Luxardo cherries and have a better texture.

That first sentence sounds like something Steve would say. I would not make a Mint Julep or a Sazerac with anything other than muddled sugar cubes. For me a Boulevardier with HC modified proportions 2 oz VanWinkle Lot B Bourbon 3/4 oz Cocchi Vemouth di Torino 3/4 oz Gran Classico Bitters 2 Griottine Cherries

Nice muddler!

That is pretty sweet. Jealous.

The Great Orange Liqueur Experiment, Part Deux Bonal and Rye with Cointreau, Clement Creole Shrubb and Mandarine Napoleon I will edit this later but right now Cointreau is out and it is neck and neck between the shrubb and the shorty. I have to agree with Al and Claire, the Cointreau just seems relatively uninteresting or flat compared to the others. It is still a good drink but not great. The Shrubb is on the other end, because it has a prominent rum taste it adds a lot of complexity to the drink. In this case a bit too much, but it has a nice finish and the most bite. The Mandarine takes a little of the bite out of the rye which at first seems bad, but in the long run it has a nice complexity and does the best job of blending and complementing the flavors of the rye and Bonal.

Worked well for us while staying at "affordable" accommodations in Europe as well as various camping trips. It has held up well also. You're very welcome.

I've had one for awhile. I've been paranoid longer. Yes.

Sounds like a nice and fun move Jacob. Congrat.

^^ Nice ^^ and for me a silver GLite.

And you thought I was joking. Happy 20/25th Al and Claire

In that case I would definitely reverse the proportions of rye and vermouth. No, strike that, I would eliminate the rye altogether.

A NaaManhattan. I'm such a sheep. The key to a great Manhattan IMO is using an excellent Vermouth like Carpano Antica or Cocchi Vermouth di Torino and finding a bitter that works for you. I can highly recommend the Bittercubes cherrybark-vanilla.

Happy Happy Birthday Birthday to yous two guys!

She's pretty expert with that Lasso of Truth.

Sexy fridge!

Yep, AirBoss and and gator gets me a week easy but I never need a suit. I love academia.

That's great Ken. Hope my next post on this topic is a congrat.

Happy Birthday Sir Amos.

The Satan's Whiskers enroulee is my favorite of the three. The Mandarine Napoleon was excellent straight and I preferred it to the creole shrubb. The Old Pal looked good so gave one a try next with the Rittenhouse. I can give the margarita a try when I pick up some limes Marc.

Satan's Whiskers (enroulée) 1 1/2 ounces gin (Junipero) 1/2 ounce dry vermouth (Dolin) 1/2 ounce sweet vermouth (Cocchi Vermouth di Torino) 1/2 ounce Mandarine Napoléon 1/4 ounce fresh orange juice 2 dashes Angostura bitters (Bitter Truth Jerry Thomas' Decanter Bitters) Place all ingredients in a mixing glass. Add ice, shake and strain into a chilled cocktail glass. Add an orange peel as garnish. Double cheers Al

Thanks for the birthday wishes. A nice relaxing day, then a multi-birthday party at some friends and now a few cocktails to toast being officially old, at least according to AARP.

Nice symmetry!

Thrice nice!

Beer and Stax, just needs whisk(e)y for completion.